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TO
MAKE
CHERRY
WINE
Pull
off
the
stalks
of
the
cherries,
and
mash
them
without
breaking
the
stones
;
then
press
them
hard
through
a
hair
bag,
and
to
every
gallon
of
liquor,
put
two
pounds
of
sugar.
The
vessel
must
be
full,
and
let
it
work
as
long
as
it
makes
a
noise
in
the
vessel;
then
stop
it
up
close
for
a
month
or
more,
and
>vhen
it
is
fine,
draw
it
into
dry
bottles,
and
put
a
lump
of
sugar
into
every
bottle.
If
it
makes
them
fly,
open
them
all
for
a
moment,
and
then
stop
them
up
again.
It
will
be
fit
to
drink
in
a
quarter
of
a
year.
CHERRY
WINE,
NO.
2
Fifteen
pounds
of
cherries,
two
pounds
of
currants.
Bruise
them
together.
Mix
with
them
two-thirds
of
the
kernels,
and
put
the
whole
of
the
cherries,
currants,
and
kernels
into
a
barrel,
with
one-quarter
pound
of
sugar
to
every
pint
of
juice.
The
barrel
must
be
quite
full.
Cover
the
barrel
with
vine
leaves,
and
sand
above
them,
and
let
it
stand
until
it
has
done
working,
which
will
be
in
about
three
weeks
;
then
stop
it
with
a
bung,
and
in
two
months'
time
it
may
be
bottled.
2.
Gather
the
cherries
when
quite
ripe.
Pull
them
from
their
stalks,
and
press
them
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